This dark roast blend combines coffees from Peru and Brazil. The Peruvian component is from the Puno region, produced by Valle Inca. The Brazilian component is from the Mantiqueira de Minas region, produced by Cocarive. The Peru coffee is washed processed while the Brazil coffee is pulped natural processed. The blend features tasting notes of toasted almond, oak, and baker's chocolate. This is an adaptable blend with seasonally changing components roasted consistently to a dark level.
Victrola Coffee Roasters was founded in Seattle in 2000 by Chris Sharp and Jen Strongin, and began roasting its own coffee three years later in a small back room of the original location. The company imports roughly 90 percent of its green coffee directly from the farmers and cooperatives it has built relationships with over two decades. Many of those coffees are shade grown, reflecting a commitment to sourcing practices that sustain the ecological systems where coffee is cultivated. That philosophy of equity and transparency runs through every part of the operation, shaping how Victrola approaches everything from producer relationships to the roasting process itself.
